Heat the water to a rolling boil. Slowly add the pasta. Stir until the water boils again. Cook 8-10 minutes or until tender. Drain well.

Divide the pasta and sauce evenly into two 12x20-in. pans (if making 50 servings) or four 12x20-in. pans (if making 100 servings). Mix half the cheese into the pasta, then sprinkle the remaining cheese on the top of each pan.

Bake uncovered at 325°F for 10 minutes.

For each serving: For 3rd-5th grades: Serve using two #10 (3/4 cup) scoops. For pre-kindergarten-2nd grades: Serve using one #6 (2/3 cup) scoop. For 6th grade-adults: Serve using two #8 (1 cup) scoops.

*Note: When pinching the rolls, spread approximately 1/2 cup of oil on a bun pan, then place a ball of dough on the pan and proceed to pinch the rolls by squeezing the dough between the thumb and index finger. This saves considerable time on clean up and produces tall, fluffy rolls.